Juicy Pork Chops on Electric Grill
Pork chops have a reputation for being dry and bland, but that is almost always the result of overcooking rather than any failing of the meat itself. Modern pork is lean, which means the margin between perfectly juicy and disappointingly dry is narrow. An electric grill's precise temperature control is a genuine advantage here because it lets you nail that sweet spot consistently. The most important decision happens at the grocery store: buy bone-in chops at least one inch thick. Thin chops overcook in the time it takes to develop a decent sear, and boneless chops lack the insulating effect of the bone, which keeps the meat near the bone moist even if the rest cooks slightly past optimal. The herb rub in this recipe is a classic combination that works with pork's natural sweetness. Smoked paprika adds depth, garlic and onion provide savory backbone, and a touch of cayenne brings subtle warmth. The honey-vinegar glaze applied during the last few minutes of cooking creates a glossy, caramelized finish that looks professional and tastes incredible. Pull your pork chops at 145F internal temperature. This is the official USDA safe temperature, updated in 2011. Many people still cook pork to 160F or beyond out of habit, which guarantees dry, tough meat. At 145F with a 5-minute rest, you will have pork chops that are juicy, slightly pink in the center, and completely safe to eat.
Ingredients
- 4 bone-in pork chops (1 inch thick)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 tbsp honey (for glaze)
- 1 tbsp apple cider vinegar (for glaze)
Instructions
- 1
Mix salt, pepper, garlic powder, paprika, thyme, onion powder, and cayenne in a small bowl to create the rub.
- 2
Brush pork chops with olive oil on both sides. Apply the rub generously, pressing it into the meat. Let sit for 15 minutes.
- 3
Mix honey and apple cider vinegar together in a small dish for the finishing glaze.
- 4
Preheat the electric grill to 450F for 10 minutes.
- 5
Place pork chops on the grill. Cook for 5-6 minutes on the first side with the lid closed.
- 6
Flip the chops. Brush with the honey-vinegar glaze. Cook for another 5-6 minutes until the internal temperature reaches 145F.
- 7
Remove from grill and rest for 5 minutes. The internal temperature will rise to a safe 150F during the rest.
Pro Tips
- ★Buy bone-in pork chops at least 1 inch thick. Thin, boneless chops dry out too quickly on a grill. The bone adds flavor and insulates the meat.
- ★The USDA lowered the safe pork temperature to 145F in 2011. There is no need to cook pork to 160F anymore. Pink in the center is perfectly safe and far juicier.
- ★If you have time, brine the pork chops in a mixture of 4 cups water and 1/4 cup salt for 1-2 hours before cooking.